MethodPrep:15min › Cook:20min › Ready in:35min

Combine 2 eggs and 1 egg white with sugar and vanilla, and blend for 5 minutes on high speed until the mixture becomes light and fluffy.

Now add flour and baking powder. Mix well.

Pour into prepared tin. The thinner the layer, the better your swiss roll will turn out.

Bake for about 10 minutes.

Lay out a clean tea towel or sheet of parchment. Sprinkle with sugar. Remove the tray from the oven and invert the sponge onto the towel or parchment. Remove the sheet of parchment that the sponge was baked on and discard. Then, working gently but quickly, roll up the sponge and let cool.

For the filling, whisk egg whites and sugar in a double-boiler until thickened – around 10 minutes.

Unroll the cake, cover with the filling and then the strawberries. Roll the cake up again, then dust with icing sugar.